Outdoorsy Version of Bangers and Mash, Hot Dog Goulash Recipe from Camping Cookbook

I kicked off Memorial Day week-end with from Summer Corn and Scallop Salad dish from Savoring the Hamptons.

I continue serving a slate of Summer 2001 recipes with one for the outdoorsy types, a Hot Dog Goulash from The Camping Cookbook (Kyle Books) by Annie Bell

HOT DOG Goulash

For 4 people

A variation on the theme of the British classic “bangers and mash,” hot dogs are great camping material, as they don’t require any grilling or frying. This is real soul food, the sort of dish any ravenous crew would welcome at the end of an active day outdoors.

4 or 5 strips of uncooked bacon, chopped
3 large onions, peeled, halved and sliced
8 medium new potatoes, scrubbed or peeled
12 hot dogs
a couple of bay leaves
sea salt and black pepper
1 mug of chicken stock

Hot dog goulash

Heat a large saucepan or pot over medium heat, add the chopped bacon
and cook in the rendered fat until golden. Add the onions and continue
to cook, stirring frequently, until caramelized. Add the potatoes, hot dogs,
bay leaves and some seasoning and gently mix. Pour in the chicken stock
and gently simmer, covered, for 30–45 minutes, or until the potatoes are
tender and sitting in a rich gravy – but keep an eye on it towards the end
of the cooking to make sure it doesn’t get too dry.
Equipment Stove or tripod, saucepan or pot

(Recipe from The Camping Cookbook (Kyle Books) by Annie Bell, reporoduced by permission of the publisher, all rights reserved, Photo by Jonathan Bell)

Previous Post

Butcher's Guide to Well Raised Meat Contest, Win a Copy of this June 7 Book

May 28
I don't know enough about Brooklyn to link the multiple butcher shops and meat options the neighborhood offers to its history. In any case, 10 days from now The Butcher's Guide to Well Raised Meat (Clarkson Potter/ June 7, 2011) will be gracing bookstore windows nationwide. The book highlights, Joshua and Jessica Applestone love of a tasty and healthy cut of meat at Fleisher's Grass-fed & Organic Meats, their emporium. Getting back to the book...
Next Post

Sunday Lunch, Peach Coffee Cake Recipe from Maine Classics

May 28
Unless you have a lot of time on your hands this afternoon, it might be a challenge to add this cake to the dinner menu. In any case it could prove to be the right coda to Sunday lunch with a cup of Java. This Peach Coffee Cake was culled from MAINE CLASSICS (Running Press, Spring 2011) by Mark Gaier & Clark Frasier . Peach Coffee Cake People don’t think of Maine as a place...